1. Cook fettuccine according to package instructions or individual preference, drain and return to pot2. Mix together cornstarch and milk and set aside (you may have to stir a bit to mix completely).3.
In a medium sized saucepan, heat olive oil and butter until butter is
melted but not browned. Add garlic and sauté until tender. Add milk
mixture (you may need to stir it again before adding to make sure it is
well blended). Stir constantly until mixture is thickened.4. Cut
cream cheese into small cubes and add to saucepan. Stir and continue to
heat on low-medium until cream cheese is melted. Add salt.5. Steam broccoli until fork tender and warm diced chicken in microwave or on the stove.6. When ready to serve, pour sauce over drained fettuccine, stir in Parmesan cheese, chicken and steamed broccoli.Cook’s
notes: Rotisserie chicken and frozen steam in the bag broccoli work
fine in this recipe. The chicken and broccoli can also be omitted and
the fettuccine can be served as a side dish.

Recipe Background

This recipe for Fettuccine Alfredo is very versatile. You can add
your choice of meat, seafood or veggies to make this a one pot meal.
Omit the chicken and you have a meatless meal or side dish. I've tried
to lower the fat content of this classic by using olive oli as well as
butter. You can further reduce the fat by using fat free evaporated
milk or by substituting fat free half and half for a richer taste.

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